Homemade Caesar Salad Dressing and Garlic Croutons

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There is nothing like homemade Caesar Salad with its creamy luscious dressing; fresh, crisp romaine lettuce and crunchy croutons that catch the dressing and add a wonderful texture to each bite. This seductive dressing can be made in advance, however, given the use of raw eggs, in my humble opinion, this should be used within two days the most.  For a heartier dish add grilled shrimp or chicken. Elevate your Caesar
salad experience by pairing it with a glass of white wine, Prosecco or champagne.

homemade cesar salad.jpgHomemade Caesar Salad Dressing and Garlic Croutons

LETTUCE
Three small heads of Romaine Lettuce
(On a personal note – I prefer using the smaller leaves from the heart of
romaine lettuce; saving the outer leaves for sandwiches or wraps).

Directions

  1. If heads of lettuce are large with loose wilted leaves, remove the first two layers
  2. Rinse and pat dry lettuce
  3. Core the Romaine and trip the top 1/2 inch off the leaves
  4. Fan the leaves out and separate
  5. Set individual leaves aside

HOMEMADE GARLIC CROUTONS

Ingredients:

  • 2 cup of crusty, white bread (such as baquette, peasant or county bread)
  • 1 tablespoon of olive oil
  • 2 cloves of garlic, crushed
  • Pinch of salt

Directions:

  1. Pre-heat oven to 375 degrees
  2. Tear bread apart into 1-inch pieces to net 2 cups.
  3. Place in a bowl and add olive oil, crushed garlic and salt, using your hands, gently toss mixing all ingredients
  4. Place on a cookie sheet and bake for about ten minutes until croutons are a golden brown – mixing once while baking for an even brown color. Set Aside

HOMEMADE CAESAR SALAD DRESSING
You can prepare the dressing while the croutons are baking but be sure to check that they don’t over bake and turn black.

Ingredients

  • 4 boneless anchovy fillets packed in oil
  • 1/8 teaspoon salt
  • 1 garlic clove, peeled
  • 2 egg yolks
  • 1/2 teaspoon of Dijon mustard
  • 2 tablespoons of fresh squeezed lemon juice
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons freshly grated Parmesan cheese
  • Salt and pepper to taste
  • Saved fresh Parmesan cheese slices

Directions

  1. Place the anchovies, salt and garlic clove in a mortar, using the pestle blend ingredients together to make a paste. Scrape paste into a medium sized bowl
  2. Whisk in the egg yolks, mustard and lemon juice.
  3. Slowly whisk in olive oil and blend all ingredients. Add vegetable oil and grated cheese, whisk until dressing is thick and creamy.

PLATING THE DISH

  1. Place the whole leaves from 2 romaine hearts in a large bowl and pour a 1/2 up of dressing onto the romaine lettuce. Working with your hands gently mix until all leaves are coated.
  2. Add croutons and gently toss together
  3. Place salad on a serving plate or individual plates
  4. Top with Parmesan cheese slices and serve

NOTE: To reduce risk of Salmonella, use only fresh eggs, properly refrigerated.  If you are squeamish about using raw egg yolks, you can replace this with 2 Tablespoons of Mayonnaise